Wine Glossary

Wine has a vocabulary problem. Terms like "terroir," "malolactic fermentation," and "brut nature" are used casually in tasting rooms, on labels, and in reviews — but they are rarely explained in plain language. This glossary section exists to fix that.

Every field has its jargon, and wine is no exception. The difference is that wine jargon often stands between a curious beginner and genuine understanding. You should not need a specialized dictionary to enjoy a glass of wine or to make a confident choice at a shop.

Tasting Terms

The language of wine tasting can sound pretentious, but most of it is genuinely useful once you understand what it refers to. When a sommelier says a wine has "good acidity," they mean it makes your mouth water — a physical sensation you can learn to identify. When they describe "tannins," they are talking about the drying, gripping feeling on your gums. When they say a wine is "full-bodied," they mean it feels heavy and rich in your mouth, like whole milk compared to skim.

The articles in this section break down tasting terms into the physical sensations and flavors they describe. Once you connect the word to the experience, the vocabulary becomes intuitive.

Label Vocabulary

Wine labels are packed with information, but only if you can read them. European labels tend to emphasize geography and classification: AOC, DOCG, DOCa, VDP, and dozens of other abbreviations that indicate where the wine was made and what rules the producer followed. New World labels tend to be more straightforward, listing the grape variety, the region, and the vintage year.

But even straightforward labels contain terms that trip people up. What does "reserve" actually mean? (It depends on the country.) What is the difference between "estate bottled" and "produced and bottled by"? What does "old vines" guarantee? (Less than you might think.)

This section decodes label language so you can extract useful information from any bottle.

Winemaking Jargon

Understanding a few key winemaking terms dramatically improves your appreciation of what is in your glass. Malolactic fermentation converts sharp malic acid to softer lactic acid — that is why some Chardonnays taste buttery. Oak aging adds vanilla, spice, and toast notes. Cold soaking extracts color without tannin. Lees stirring adds texture and richness.

You do not need to become a winemaker to appreciate these processes, but knowing the basics helps you understand why wines taste the way they do and why winemakers make the choices they make.

A Reference You Can Return To

This glossary section is designed as a reference: something you can come back to whenever you encounter a term you do not recognize. The articles here are organized around practical categories — tasting, labels, winemaking — so you can find what you need quickly.

Sommy's app includes an in-context glossary that highlights wine terms during tasting sessions and defines them on tap. The articles in this section go deeper, providing the background and examples that a quick definition cannot.

Start with whatever term sent you here, or browse the categories to build your vocabulary systematically. Either way, the goal is the same: to make the language of wine feel accessible rather than exclusive.